Chickpea Salad Sandwiches

Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!
  • Level: Easy
  • Total: 1 hr (includes refrigeration time)
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Chickpea Salad:

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

1 large ripe avocado, peeled and pitted 

1/4 cup finely chopped green onion 

1/4 cup freshly squeezed lime juice (about 2 limes) 

2 tablespoons mayonnaise 

2 tablespoons yellow mustard 

2 teaspoons minced garlic 

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper, optional

Sandwiches:

4 whole-wheat pitas

1/2 English cucumber, sliced thin, for serving 

Sprouts, for serving 

Sliced radishes, for serving 

Green leaf lettuce, shredded, for serving 

Directions

  1. For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
  2. For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Cook’s Note

You can pulse the chickpea salad ingredients in a food processor for a smoother consistency, but I like the chunkiness of mixing by hand.

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